Smoking Beef Sticks

The main secret for smoking this snack is that when we apply a low level of heat to this meat the purpose is to dry it and not to cook it. When preparing casing beef sticks it is not recommended to leave the mixture in the fridge overnight because the level of spice may fade or intensify. This requires a consistent temperature below 200 f.

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After that time increase the temperature to about 120 125 degrees f and leave it like that for about 4 hours.

Smoking beef sticks.

If you re using venison add 10 15 beef or pork fat. 2 insert temperature probe in one stick. Put the beef sticks on the center rack and cook it for about eight hours. Here is the recipe that paul fowler was inspired by for his spicy beef sticks.

Our 2lb packages come in original and spicy. This smoked spicy beef sticks recipe is very flexible. Mine is to initially start with the temperature of 145 to 150 degrees and keeping it for about an hour. Greg s spicy beef sticks 10 pound recipe 5 pound recipe available below.

As for the casings it s possible to use sheep or collagen cases 17 19 mm. Smoking procedure 1 preheat smoker to 100 f. Spicy stock up on our famous 100 smoked beef sticks. It can turn out to be a little challenge for you and you have to know how to properly do it.

As for a smoker there are different opinions and methods. Drape sausage on sticks pieces not touching. After the required time remove the beef sticks from the oven and let them cool. It will be necessary to have a meat thermometer that will allow to check the temperature inside the beef sticks.

The last stage is cooking the beef sticks you can do this using an oven a dedicated dryer with temperature control at least 160 degrees or on a smoker. 3 run at 100 f for 1 hour with the dampers wide open. The same thing may happen if you decide to smoke beef sticks. Paul fowler uses at 70 30 beef pork mix and does not use the eca encapsulated citric acid mentioned in the original recipe below.

Preheat the smoker to 100 degrees f and then put the beef sticks in plug in the probe and leave the meat for an hour. Smoke them for 1 1 2 2 hours at a cabinet temperature of 150 f 160 f. Our beef sticks only use the freshest ingredients and are slow smoked to give our beef sticks a flavor you will never forget. Originally re posted by user pensrock at the bradley smoker forum.

You can substitute beef with venison but pay attention to this.

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